Lucky Pig

For the lucky pig, heat the butter, remove from heat, add the milk, vanilla sugar, sugar and eggs and whisk.

Mix flour, salt and dry yeast, add the still warm milk mixture and knead everything into a dough (with wooden spoon or food processor). Let the dough rise in a warm place (2 times).

Roll out the dough to a thickness of about 0.5 cm, cut out 16 large circles, and 8 smaller ones. Mix the nuts with the sugar, vanilla sugar and raisins and put them in the middle of 8 big circles. Brush the edges with beaten egg and cover with the other 8 circles. Brush again with egg and put the small circles on top as nose form ears from the dough scraps and attach. Press in with two raisins as eyes.

Brush the lucky pigs again with egg mixture and put them in the oven. Turn on the oven to 170°C hot air. (By placing the lucky pigs in the cold oven, you save the time needed to let them rise before baking).

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